Cheesy Fajita Stuffed Chicken

Cheesy Fajita Stuffed Chicken is the best we're eating right now. Chicken breasts are stuffed with peppers, onions, and spicy habanero jack cheese then rubbed with chili powder and grilled or pan-fried until juicy, cheesy, and delicious.

| gluten-free + keto |

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Cheesy Fajita Stuffed Chicken is EVERYTHING! And I swear that I'm not being overdramatic. This is the best stuffed chicken recipe ever.

Here's the thing, chicken fajitas are awesome. Cheesy fajita stuffed chicken breasts are just like your Tex-Mex fav without having to wrap everything up in a carb heavy tortilla. So ya, they're even better than the original.

#BringItOn

Watch the Cheesy Fajita Stuffed Chicken Video:

See that brick of Bothwell’s Cracked Black Pepper Monterey Jack Cheese up there? It has a high heat flavor (read: spicy!) wrapped up in a creamy Monterey Jack base and is totally made for fajita stuffed chicken.

But don't just use it for this recipe. I've been snacking on it all week and plan on melting it onto some veggie burgers I'm making later today. It's delicious.

And I'm not the only one who thinks it's awesome. Bothwell Cheese recently on a silver medal for this Habanero with Cracked Black Pepper cheese at the bi-annual World Championship of Cheese Contest in Madison, WI. (And if anyone knows how you get to be a judge at a cheese contest, let me know!)

Stuff your fajita chicken

This is a super easy, weeknight chicken recipe that has just 4 basic steps.

1. Make a pocket in the chicken breasts. Lay the breasts on a cutting board and make a horizontal cut most of the way through them. Be a little careful so you don't cut them all the way through.

2. Sprinkle salt and chili powder over the chicken and pat it down so that it sticks.

3. Mix some peppers, onions, and Bothwell’s Cracked Black Pepper Monterey Jack Cheese together then stuff it into the chicken. The chicken will be stuffed very full!

4. Cook the chicken either in a pan or on your BBQ for 15 minutes then dig in!

See how easy that was to make this chicken recipe?

The best way to cook your tasty fajita stuffed chicken breasts

You have two options for cooking your fajita chicken: on the BBQ or on your stove. But which is the best option?

On the grill: This is best summertime option. Outdoor cooking means you don't have to heat your already hot house. The only problem with cooking this recipe on the BBQ is that it is messy. I HIGHLY recommend using a BBQ mat or a cast iron pan.

On the stove: This chicken is just as delicious cooked indoors in a non-stick or cast iron pan. Save this option for year-round cooking.

Turn your Fajita Stuffed Chicken into a meal

These stuffed chicken breasts are FILLING and don't need a lot to turn them into a full meal. I would skip the carbs completely and load up on more veggies instead. My favorite way to serve these is with some easy guacamole and a simple salsa made with chopped tomatoes, a little onion, a squeeze of lime, and some salt.

Another option is to go with your favorite coleslaw recipe or a simple salad. This crunchy Avocado Cucumber Salad would be delicious beside this fajita chicken.

Cheesy Grilled Fajita Stuffed Chicken

Description

Cheesy Fajita Stuffed Chicken is the best we're eating right now. Chicken breasts are stuffed with peppers, onions, and spicy habanero jack cheese then rubbed with chili powder and grilled or pan-fried until juicy, cheesy, and delicious.

Comments

Whenever I buy large, thick, chicken breasts, this is the first recipe I think of making!!! Any chicken will work but I like stuffing more goodies inside so the large chicken, I can flatten a bit and then stuff more. Just get some shicken and proceed.

This is one of my favorite chicken recipes. I have made this six times with variations on the type of cheese, onions and peppers depending on what I had available. Each time, this chicken is amazing. The chili powder on the surface some how transforms the chicken as it cooks and any cheese that oozes out and cooks up blending with the peppers, onion and chili makes my mouth water thinking of the taste.

Variations I have made because I didn’t have exact ingredients include Vidalia or sweet onions, sharp cheddar or caramelized onion-cheese and small sweet peppers instead of bell.

I have to confess that I don’t have a grill and the oven quit a while back. However, a digital meat thermometer and pan cooking the chicken while checking temperature and flipping once works great. Just verify temp of chicken in the center and thickest meat parts reaches proper temperature.

Yes this recipe looks delicious and it tastes even better! Thanks Kristen!!!

Fantastic recipe — we all loved it! And total genius to put the stuffed chicken breasts in a cast-iron skilled on the grill — cooked perfectly and no splatter on the stove. Love your site and recipes – I also tried the curried cauliflower (amazingly good!) and tonight is the Gochujang slow cooker pork. Great combination of innovative flavors and recipes and quality ingredients. Thank you!

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